Sausage, Peppers & Onions Pasta - 365 Days of Easy Recipes (2024)

Posted on January 9, 2018 by Diana L.

If you’re looking for a super easy but fancy dinner to make your honey, I highly recommend this Sausage, Peppers & Onions Pasta recipe. This twist on a classic Italian dish is the perfect way to use leftover sausages from a previous meal. This easy pasta recipe is flavored with a variety of peppers and sweet onions that’s sure to have you coming back for seconds, or maybe even thirds.

See the recipe now!

Have you ever had a dish you just couldn’t stop eating? Yeeeaaahhh…. This recipe is one for me. It was so good. Like, really, really good. I went back for seconds. Then when I was packing up the leftovers, I was still sneaking bites. Don’t get me wrong, I was full. Really full in fact. But I just. couldn’t. stop!

This Sausage, Peppers & Onions Pasta dish came together super fast for me because I had leftover cooked sausages hanging out in the fridge that needed to be used up. Talk about making dinnertime quick and easy when half your meal is already cooked.

Along with my new meal planning objectives for this year, I’m always looking for a way to cook once, and eat twice. If you don’t mind having sausages two days in a row, this Sausage, Peppers & Onions Pasta recipe is one to keep in your recipe book. This could even make a pretty fantastic recipe during the summer. You could use up your leftover BBQ sausages in this recipe. Turning on your stove top is not quite as bad as having to cook something in your oven, right?

I’ve mentioned this tip before in a previous post, but if you’re going to cook this dinner from scratch (ie. no leftover sausages), like maybe for a special Valentine’s Day dinner for your honey?? (hint, hint to the hubby) Firstly, I recommend this delicious Flourless Chocolate Cake for dessert. It’s so decadent and chocolate-y.

When it comes time to shop for the ingredients, here’s something I discovered when shopping for sausage meat for my Kale and Sausage Stuffed Acorn Squash. You can purchase sausage meat without the casing from your local butcher! Not only does it save you the step of removing the casing, but also it’s cheaper! Like, way cheaper.

Ingredients

1poundItalian sausages (450 g)casings removed*
2tablespoonsolive oil
1yellow onionlarge
½red onionlarge
1red pepper
1green pepper
4clovesgarlicminced
1teaspoonbasil
1teaspoonoregano
½cupred wine
128 oz Can diced (or crushed) tomatoes
1lbRigatoni or other choice pasta (450 g)

Instructions

Bring a large pot of water to a rolling boil and cook your pasta as per directions on packaging. Drain and set aside.
Heat a dutch oven, or large frying pan on the stove, over medium low heat.
Drizzle a table spoon of olive oil into the pan. Remove the casings from the Italian sausages** and add to the hot pan. Brown the sausage meat until cooked through, crumbling it into pieces as your cooking it. Remove the sausage meat from the pan and set aside.
Add the other tablespoon of olive oil to the pan along with the two types of onions and peppers. Sauté until the vegetables start to get tender. Add in the minced garlic and cook for an additional minute before stirring in the basil and oregano.
Pour in the red wine and can of diced tomatoes. Return the cooked sausage to the pot and allow it to simmer for 5-10 minutes, until vegetables are tender and the sauce has thickened slightly.
When the sauce has thickened, add the cooked pasta to the pot and stir well to combine.
Serve immediately with a sprinkle of parmesan cheese.